This is the best double chocolate muffins recipe. These are super moist, soft and deeply chocolatey. The key point is to make these muffins you don't need any machine. Only by using hands and 2 bowls you can bake them off. Within 10 min you can have such a delicious batter ready and takes only 20 min baking time.
There are no fancy ingredients involved. If you bake often then the majority of the ingredients will be in your pantry anyway. To make these double chocolatey I am using cocoa powder inside the recipe and chocolate chips or chunks. Chocolate added later will come in every bite and the overall taste of muffins will increase. If you don't want them to be this chocolatey then skip extra chocolate and if you want to taste more of chocolate then you can add chunks of milk, dark and white chocolate.
In this recipe, I am not using baking soda and replacing it with the buttermilk. But yes baking powder is important, please don't skip it. To make this batter you need only 2 bowls. 1 for the dry ingredients and 2nd for the wet ingredients with 1 spatula/whisk. Some you might find sifting dry ingredients is 1 extra step in my baking style but it is very important. By sifting we are aerating the dry and this will make them extra light. Also when you use cocoa powder, you should always sift because the particles are too small and it takes time to mix with the all-purpose flour. The muffins will rise beautifully when baked at 180c and is a perfect amount of batter to bake 12 regular sized muffins. You can get 24-30 mini chocolate muffins when using mini cupcake tray.
1 cup (130 g) all-purpose flour
3/4 cup (150 g) sugar
1/4 cup (30 g) cocoa powder
1 tsp baking powder
1/4 tsp salt
1 large egg
1/2 cup + 1 tbsp (140 g) buttermilk (140 ml milk + 1 tsp vinegar)
1/3 cup (70 ml) oil or butter
1 cup chocolate chips or chocolate chunks
In a large bowl sieve all dry ingredients like flour, sugar, cocoa powder, baking powder & salt. Set it aside.
In a separate bowl mix egg, buttermilk and oil together. Now add all wet ingredient into dry and mix gently.
Now fold in chocolate in the batter. Line a muffin tray with paper liners. Now using an ice cream or bog spoon pour the batter until it is 1/2 or 2/3 filled.
Bake these muffins at 180c for 20-22 min in a preheated oven.